The natural caramelization of the meat makes this cut of beef very tasty!
6 T. butter, softened
2 tablespoons Dijon mustard
1/2 teaspoon black pepper, coarsely ground
1/4 cup Worcestershire sauce
1/4 cup OLIVE oil
4 teaspoons garlic, minced
4 teaspoons paprika
2 teaspoons light brown sugar
2 teaspoons salt
2 teaspoons pepper
4 steaks
Make Mustard Butter by mixing first 3 ingredients and storing in refrigerator until ready to use.
Make a paste with the remaining ingredients.
Rub paste onto the steaks, wrap in plastic wrap and refrigerate for 4-8 hours.
Allow steaks to warm to room temp.
Grill to desired doneness.
Top with Mustard Butter and serve.